Ingredients: |
Ingredients: 2 tablespoons olive oil
2 ½ pounds (1 kilogram) skin-on, boneless chicken thighs (4 to 6 thighs)
Kosher salt and black pepper
1 onion (about 8 ounces/220 grams), cut into ½-inch/1-centimeter dice
3 tablespoons tomato paste
3 garlic cloves, finely chopped
2 tablespoons thyme leaves
2 cups (480 milliliters) boiling water
8 ounces (230 grams) spaghetti, broken into thirds
¾ ounce (20 grams) finely grated Parmigiano-Reggiano
3 tablespoons/20 grams fresh breadcrumbs
½ cup (10 grams) finely chopped fresh parsley
1 ½ teaspoons freshly grated lemon zest
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Directions: |
Directions:Heat oven to 425°F (220°C).
Add 1 tablespoon oil to a large, ovenproof lidded skillet and heat over high. Season the chicken with ¾ teaspoon salt, and ½ teaspoon pepper, then add to the hot oil, skin-side down. Cook for 7 minutes, without turning, to brown well.
Turn the heat down to medium-high, then stir in the onion and turn over the chicken. Cook for 5 minutes, until the onion has softened and is lightly browned. Add the tomato paste, garlic, and 1 tablespoon thyme, and cook, stirring the paste into the onions, for 2 minutes, until fragrant and everything is nicely browned.
Add the boiling water, ½ teaspoon salt, and ¼ teaspoon pepper, then add the spaghetti, stirring to submerge and evenly distribute. Use tongs to lift the chicken pieces so they sit on top of the spaghetti, skin-side up. Bring to a simmer, cover with a lid and transfer to the oven for 30 minutes, until the liquid is absorbed.
While the pasta is in the oven, in a small bowl, mix the Parmigiano-Reggiano, breadcrumbs, parsley, lemon zest, and remaining 1 tablespoon thyme.
After the pasta has baked for 30 minutes, remove it from the oven and reset the temperature to broil (grill) setting. Sprinkle the Parmigiano-Reggiano breadcrumbs over the pasta and chicken, drizzle with the remaining oil and return to the center rack to broil (grill) for 3 to 4 minutes, until nicely browned and crisp. Leave to settle for about 5 minutes before serving warm, directly from the pan. |
This recipe for One-Pan Crispy Spaghetti and Chicken is from